Durmaz, GokhanGokmen, Vural2024-08-042024-08-0420110308-8146https://doi.org/10.1016/j.foodchem.2011.03.044https://hdl.handle.net/11616/95313The effect of roasting on oxidative stability, antioxidant capacity and the content of antioxidant phytochemicals in Pistacia terebinthus oil was investigated. Oils were extracted from P. terebinthus fruits roasted at 180 degrees C for 0-40 min. Roasting was found to cause an increase in the passage of phenolic compounds to the oil whereas the level of tocopherols, lutein and beta-carotene was decreased. Antioxidant capacity and oxidative stability of P. terebinthus oil increased with roasting. As an indicator of the presence of Maillard reaction products in oil, hydroxymethylfurfural (HMF) level and colour intensity was measured and found to increase with increasing roasting time. Fatty acid composition was not affected significantly by roasting. (C) 2011 Elsevier Ltd. All rights reserved.eninfo:eu-repo/semantics/closedAccessPistacia terebinthusOilMaillard reaction productsRoastingTocopherolsCarotenoidsPhenolic compoundsArticle12824104142521214910.1016/j.foodchem.2011.03.0442-s2.0-79955575030N/AWOS:000291140500020Q1